When planning your holiday menu or a cozy family dinner, nothing rivals the crowd-pleasing magic of cheesy scalloped potatoes. Layered with tender slices and blanketed in a rich cheddar sauce, this classic comfort side dish promises golden perfection in every bite. Get ready to turn any meal into a celebration!
Why These Scalloped Potatoes Win
What makes these potatoes unforgettable?
- Ultra-thin, fork-tender layers
- Luxuriously creamy, cheesy sauce
- Simple prep and big versatility
- Kid-friendly but elegant enough for guests
Unlike other recipes that risk blandness or sogginess, this approach delivers a golden crust and melt-in-your-mouth texture.
(Need more potato inspiration? Check out my delicious Loaded Baked Potato.)
Cheesy Scalloped Potatoes vs. Potatoes au Gratin
What sets scalloped potatoes apart from au gratin? Scalloped potatoes feature cheese both in the sauce and between the layers, for the creamiest consistency. Au gratin often adds sliced onions and saves most of the cheese for the top layer, creating a slightly firmer finish.
Pantry-Friendly Ingredients
Whip up this classic with everyday staples:
- 2 pounds Russet or Yukon gold potatoes, peeled & thinly sliced (⅛” thick)
- ¼ cup butter
- 1 ½ teaspoons minced garlic
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ½–2 cups whole milk or half-and-half, at room temperature
- 1 ½–2 cups sharp cheddar cheese, shredded & divided
- Fresh herbs for garnish (optional)
Filling the Gap: Cheese Choices & Dietary Tweaks
Customize with Gruyere or Parmesan for depth, or try oat milk and vegan cheese for dairy-free guests. These adaptations were beloved by readers, and the results taste great!
If you love cheese-loaded sides, don’t miss our Cheesy Mashed Potatoes.
Step-by-Step: Scalloped Potato Success
1. Prep The Dish
Butter your baking dish (8×8″ or 7×10″) generously for non-stick layers. Mandoline slicer is your friend for even cuts.
2. Make The Cheese Sauce
Melt butter over medium heat; sauté garlic for 1–2 minutes. Stir in flour, salt, and pepper. Cook 1 more minute, then slowly whisk in milk.
Bring to a gentle simmer to thicken, then stir in ¾ cup cheese, melting completely.
3. Layer & Build
Arrange half your potatoes in the pan. Pour half the sauce and sprinkle ½ cup cheese over them. Repeat with the rest—potatoes, sauce, cheese.
4. Bake Until Golden
Cover with foil and bake for 30 minutes at 350°F. Uncover and bake another 25–30 minutes, or until tender and the top is golden and bubbly.
Pro tip: Place a lined sheet pan beneath to catch any delicious cheese overflow.
Pro Scalloped Potatoes recipe Tips
- Mandoline for ⅛” slices shortens baking time, ensures tenderness.
- Fresh cheese melts creamier and browns better.
- Room temperature milk = no curdle.
- Pre-boil potatoes for faster cook times.
- Think beyond cheddar: layer in onions, ham, bacon, or try sweet potatoes for a fun twist.
Make Ahead & Storage
Prep a day early: assemble, cover, and bake for 30 minutes. Let cool, then refrigerate. To serve, bring to room temp and bake uncovered for 20–30 minutes to refresh and brown the top.
Leftovers last up to 3–5 days in the fridge. Reheat gently in oven or on the stove—freezing isn’t recommended as it alters the sauce texture.
Easy Recipe Variations
- With Onions: Sauté ½ cup onion with butter in the sauce.
- With Ham or Bacon: Add chopped ham or crumbled bacon to middle layer.
- Slow Cooker: Use for easy transport; slow cook 7–8 hours on low.
- Sweet Potatoes: Swap to sweet potatoes for a savory change.
Nutrition Info (per serving)
- Calories: 269 kcal
- Carbs: 19 g
- Protein: 11 g
- Fat: 16 g
- Saturated Fat: 10 g
- Sodium: 547 mg
- Fiber: 2 g
- Sugar: 2 g
What to Serve With Scalloped Potatoes
These potatoes complement holiday classics: ham, roast beef, pork, or chicken, and pair well with other comforting sides.
Final Words: Comfort Food Perfection
This cheesy scalloped potato recipe delivers dreamy sauce, tender bites, and a crowd rave every time. Save it for your next gathering or Sunday supper—and let it become as beloved as in kitchens everywhere.